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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Mix all ingredients together, adjust seasoning, divide up and make ravioli with stuffing and wonton skins.
Spiced Coconut Broth:
Mix all ingredients together, bring to first boil, season and use.
Boil the crab ravioli until al dente. Place in a bowl with a little of the broth. Garnish with a sprig of fresh Vietnamese coriander and serve immediately.
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